Surface energy analysis (SEA) and rheology of powder milk dairy products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F15%3A33150001" target="_blank" >RIV/61989592:15310/15:33150001 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0308814614017464" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814614017464</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2014.11.017" target="_blank" >10.1016/j.foodchem.2014.11.017</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Surface energy analysis (SEA) and rheology of powder milk dairy products

Popis výsledku v původním jazyce

Results of inverse gas chromatography adsorption/desorption experiments using selected probes on skimmed milk, whey and demineralised whey powder materials are presented. The dispersive component of surface energy was found to be dominant, indicating lowpolarity character. Surface energy profiles of demineralised whey and skimmed milk showed a characteristic steep exponential decrease from approximately 170 mJ/m2 to 60 mJ/m2 and 140 mJ/m2 to 45 mJ/m2, respectively, whereas whey powder exhibited a constant (non-exponential) surface energy at approximately 45 mJ/m2**. The dispersive surface energy of demineralised whey and skimmed milk powder showed a broad distribution ranging from 40 mJ/m2 to 120 mJ/m2 and 175 mJ/m2, respectively. In contrast, the dispersive surface energy distribution for whey was very narrow, ranging from only 42.8 mJ/m2 to 45 mJ/m2. The determined yield locus and Mohr's circles indicated that demineralised whey exhibited free flowing powder characteristics, whereas

Název v anglickém jazyce

Surface energy analysis (SEA) and rheology of powder milk dairy products

Popis výsledku anglicky

Results of inverse gas chromatography adsorption/desorption experiments using selected probes on skimmed milk, whey and demineralised whey powder materials are presented. The dispersive component of surface energy was found to be dominant, indicating lowpolarity character. Surface energy profiles of demineralised whey and skimmed milk showed a characteristic steep exponential decrease from approximately 170 mJ/m2 to 60 mJ/m2 and 140 mJ/m2 to 45 mJ/m2, respectively, whereas whey powder exhibited a constant (non-exponential) surface energy at approximately 45 mJ/m2**. The dispersive surface energy of demineralised whey and skimmed milk powder showed a broad distribution ranging from 40 mJ/m2 to 120 mJ/m2 and 175 mJ/m2, respectively. In contrast, the dispersive surface energy distribution for whey was very narrow, ranging from only 42.8 mJ/m2 to 45 mJ/m2. The determined yield locus and Mohr's circles indicated that demineralised whey exhibited free flowing powder characteristics, whereas

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CF - Fyzikální chemie a teoretická chemie

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F03.0058" target="_blank" >ED2.1.00/03.0058: Regionální centrum pokročilých technologií a materiálů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

174

Číslo periodika v rámci svazku

MAY

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

25-30

Kód UT WoS článku

000348088000004

EID výsledku v databázi Scopus

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